No Bake Peanut Butter Pie

No Bake Peanut Butter Pie is an easy no bake pie recipe for peanut butter lovers! It is loaded with peanut butter and a no bake graham cracker crust! It’s creamy and everyone loves it!

Next weekend is my husband’s birthday and I have no clue what dessert to make him. If you’ve read this blog for any length of time, you’ll know that Mel has his own tag, Mel ate it. You’ll notice there’s not a ton of recipes on that page, especially since for 6 of the 7 years I’ve been blogging I’ve only created dessert recipes.

I know what you’re thinking: I married a man who doesn’t like dessert and I run a dessert blog? I know, it’s ironic.

Basically, other than the real food recipes on that page, you’ll notice 99% of the desserts are either carrot cake or peanut butter. In fact, those are the only desserts he ever really eats that I make. And really, he only eats them if (1) it’s Christmas, (2) it’s his birthday, or (3) I make him.

Pretty much, even though this no bake peanut butter pie is all peanut butter, he wouldn’t want it. I should really just stick a candle in the main course and call it even. As it is, he’ll eat exactly one bite of whatever I make. So I’m still lost as to what to make him…any ideas?

In the meantime, YOU should make this peanut butter cream pie. It’s completely no bake with a graham cracker crust and it’s so creamy and delicious that I had to re-home it or I would have just taken a fork and a pie plate to the couch to watch Real Housewives.

This looks like heaven in a pie plate! Seriously….I want the whole thing and yes it better be a company pie or I WOULD just go to town on the couch watching RHW with it! And this video…did amazing on my page 🙂

I am also diabetic. I haven’t tried this pie yet but this is what I would do.
Make your own graham cracker crust using Splenda instead of sugar.
Use sugar-free, fat-free instant pudding mix.
Use whole or 2% milk. Skim milk has proportionately more carbs. Soy milk, almond milk, and other fake milks do nut work very well in recipes.
Use regular peanut butter. Don’t use a generic, low fat, or fat-free brand because they have added sugar in them and the amount of peanut oil or other fat used has been adjusted, and they are unreliable for recipes.
Whatever vanilla extract you have will suffice.
Non-dairy whipped topping is pretty much a “free food,” Also, “extra creamy” formulations don’t set up well when used as part of a recipe.
Watch the portion size.
Hope this helps.
Kathy 🙂

When I make my peanut butter pie I always use a shortbread crust and I have so many that just love the pie even more. Why I said that is because I had used regular Graham cracker crust and some were like there is something missing. Now they say there is nothing missing. The pie taste so much better.

I tried this last night and followed directions to the T and I never got a smooth consistency for filling. just a big liquid mess that never solidified or set. I don’t understand why mine didn’t come out whipped and fluffy like the one pictured here ? I used instant vanilla pudding mix, a tsp. of vanilla, 1 and 1/2 cups milk (mine was 2%), 3/4 cup peanut butter and 8oz of cool whip. Mixed all together & it was like a runny shake.